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Cranberry Ginger Tart Recipe

I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. —Roxanne Chan, Albany, California

TOTAL TIME: Prep: 30 min. Bake: 20 min. + coolingYIELD:12 servings

Ingredients

2 cups ground almonds

1/4 cup butter, melted

2 tablespoons sugar

FILLING:

2 cups fresh or frozen cranberries

2 teaspoons cornstarch

1 teaspoon minced fresh gingerroot

3 egg whites

3/4 cup confectioners' sugar

TOPPING:

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1/2 teaspoon grated orange peel

1/4 cup finely chopped crystallized ginger

Directions

1.In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack.

2. Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture.

3. Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack.

4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange peel; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.
Yield: 12 servings.